Omelette Vegetable Rolls

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon sunflower oil
• 1 carrot, shredded
• 120 g fresh shiitake mushrooms
• 100 g fresh bean sprouts
• 3 spring onions, thinly sliced
• 1 teaspoon gingerroot, peeled and grated
• 1 garlic clove, grated
• 3 tablespoons soy sauce
• 3 eggs
• 1 teaspoon sunflower oil

Recipe

• 1 remove the stems from the mushrooms and slice finely.
• 2 heat the tbsp oil and fry the carrot and mushroom for 2 minutes.
• 3 add ginger, garlic, onion and beansprouts and cook for another 2 minutes.
• 4 season with the soy and set aside.
• 5 beat together the eggs with the 1 tsp oil.
• 6 heat a medium frying pan and add a little egg (enough to just cover the bottom).
• 7 swirl in the pan and then flip when the edges become golden.
• 8 remove from pan and repeat until you have 6 pancakes.
• 9 cut each pancake in half.
• 10 in the centre of the half moon place a spoonful of vegetable filling.
• 11 roll up so filling is secure, tucking the edges in as you go, repeat for the rest of the pancakes.
• 12 steam the rolls briefly to warm up (or microwave briefly) and serve.